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Monday, August 31, 2009

Last week, out of the blue, Jon said that I should make twice baked potatoes sometime. Jon asking for potatoes? He doesn't like potatoes. But if he's asking for them, I'll make them.

Twice baked potatoes seem very old fashioned to me - just good 'ol American food when meals always included meat, potatoes, and a veggie. And surprisingly, I can't remember ever having one. Well, maybe in a restaurant when I was a kid, but in my adult life, I don't think I have had a twice baked potato.

I looked at some recipes, but didn't feel that I really needed one. And then I had lunch with a friend and she told me how she makes them, and gave me a few tips. These potatoes are basically just a mix of baked and mashed, both of which are easy things to make, so I just pulled this together as I worked.

Ingredients (for 3 potatoes)

3 baking potatoes

3 tbsp sour cream

1/3 c light cream

2 tbsp butter

1 tsp salt

Approximately 1/2 c shredded cheddar cheese

Freshly chopped chives

Directions

Preheat oven to 350 degrees

Lightly coat potatoes with olive oil and place directly on the rack. After 30 minutes, take them out and pierce a few times with a fork. Return to oven for another 45 minutes to an hour, or until potatoes are fork tender in the center.

Cut off the long top of the potato; carefully scoop out the potato (transfer scooped potato to a bowl) leaving about 1/4 inch of potato on the inside of the skin. Return skins to the oven to crisp.

Mix sour cream, cream, butter, most of the cheese, salt, and chives with the potato. Whip or mash with a hand masher, depending on how whipped you want them.

Fill the skins with the mashed potatoes, and top with cheddar cheese. Return the potatoes to the oven for 10 minutes, or until the cheese has melted and is slightly bubbly.

Although these take a lot of time to make from start to finish, it isn't all active time. I served the potatoes with steaks that Jon grilled and some roasted asparagus - the perfect all American meat-and-potatoes meal.

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